An Inspired Creation for Yoghurt Panna Cotta with Tahini-Banana Topping

I firmly believe that the first month calls for a delightful dessert. At a time that can be gloomy days, a spark of joy is essential. Granted, I'm not after anything overly rich, but the likes of this creamy yoghurt-based dessert is absolutely perfect. With a casual look, it might be mistaken for a fancy breakfast pot.

Creamy Yoghurt Custard with Banana and Tahini Crumble

Prepare more crumble than needed for four servings. Store the remainder in an sealed jar to enjoy as a crunchy snack for future use.

Prep: 5 minutes
Chill: 2 hours minimum
Cook: 50 minutes
Serves: 4

For the Panna Cotta

• 2 sheets of gelatine
• 300g of whipping cream
• 60g of honey
• 1 teaspoon of vanilla bean paste
• A pinch of salt
• 300g of Greek yoghurt

For the Tahini Crumble

• 80g of jumbo oats
• 50g of plain flour
• 40g of light brown sugar
• 2 tablespoons of sesame seeds
• A pinch of flaky sea salt
• ¼ teaspoon of ground cinnamon
• 50g of melted unsalted butter
• 30g of tahini
• 2½ tablespoons of honey
• 2 small bananas, sliced

Method

First, place the gelatine sheets in a small bowl of chilled water. Allow them to soak for roughly 5 mins, until they are soft. Next, pour off the water and gently squeeze out any excess liquid. Put them to one side.

In a small saucepan, combine the cream with the honey, vanilla paste, and salt. Warm over a low flame until warmed through but not boiling. Remove from the heat and add the softened gelatine until it is totally melted. Then, mix in the Greek yoghurt thoroughly. Divide the custard into four small glasses and chill in the fridge for at least two hours, until solid.

Now for the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with parchment paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Pour in the melted butter and tahini, then combine well so everything is well covered. Tip the blend onto the baking tray and place in the oven for 18 to 22 minutes, until nicely browned. Remove from the oven, let it cool completely, then break into pieces into rough bits.

To prepare the bananas: using a saucepan, warm the honey with two tablespoons of water. Put in the bananas and cook until they are tender and the mixture becomes a bit sticky. Turn off the heat and set aside to cool.

To serve, divide the banana mixture on top of the custards. Finish with the tahini crumble and dig in.